Ingredients
- 200g boneless chicken, cubed
- 30g chicken stock
- 20ml Kara UHT Coconut Cream
- 20g onion
- 10g cooking oil
- 20g button mushroom, quartered
- 10g silver onion
- 5g parsley, chopped
Chicken Fricassee infused with Coconut Cream
Method
- Saute onion with oil. Add boneless chicken to cook till fragrant.
- Pour in chicken stock and cook together with the chicken till tender.
- Remove chicken and strain the stock into a pot. Reduce the stock and mix with Kara UHT Coconut Cream.
- Bring to boil before pouring over the chicken. Sprinkle with chopped parsley
- Garnish with sautéed button mushroom and silver onion.
Serving portion: 1 person
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